If you happen to know me personally, you will know that I have been super busy. One amazing thing that has happened is that I was inducted into the Order of the Laurel. That was a complete surprise and pretty awesome. I was recognized for my work with brewing, most specifically mead. What an honor it is to be recognized by the Crown and by the community!

Also, Vey and I have just been recently invested as the Baron and Baroness of the newly formed Barony of Endewearde. What an amazing honor!

So yes, my blog is horribly out of date and I am really, really, behind. But mostly is it because I have been super busy! I hope to work on updating some things over the winter. If I don’t my readers should send me gentle reminders that I said I would… 😆

6 Responses to “Baroness Sylvia du Vey, Mistress of the Laurel”

I have just racked a 15 year old mead that I forgot about. It probably hasn’t been fermenting for the 15 years because it has been in a corn keg under pressure. My question for you is, what type of yeast would you recommend for the second fermentation? The mead was initially fermented and then racked into the corn keg and I forgot about it. It tastes fine, but after opening the keg and letting out the co2, there are no more bubbles in it. as you can probably guess, this is my first mead.

Hi Jesse,
I have been away from this website for so long that your message got lost in the shuffle. I’m so sorry! If you still have questions about blueberry melomel, please let me know and I will try to be MUCH more timely in responding!

Clint,
You messaged so long ago that my reply can’t possibly be helpful to you, but maybe it will help someone else…

I would not pitch yeast at this point. Your mead has done it’s job and is ready to bottle. It is time. 🙂

If you WANT bubbles, go ahead and put a little yeast in, but beware of exploding bottles! I would rather have a still mead than mead that is all over the basement floor… In any case. Lalvin 71B-1122 is my favorite yeast of choice.